• Proceedings of KOSOMES biannual meeting
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• 2018.06a
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• pp.141-141
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• 2018

• Journal of Environmental Science International
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• v.13 no.12
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• pp.1139-1144
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• 2004

We studied a extraction and degradation of alginate from seaweed-stems using microorganism DS-02. DS-02 has a maximum growth rate at $30^{\circ}C$ and the enzyme has a maximum activity of alginate extraction at $35^{\circ}C.$ The yield of alginate extraction using DS-02 is about $16.0{\%}$ for 3.0 hour and molecular weight of the alginate decreased to about 1/8 of initial value after 24 hour extraction. Alginate extraction method by DS-02, compared with general alkali-extraction method, has an advantage of decreasing the molecular weight of alginate during extraction.

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.272-272
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• 2017

• Journal of Marine Bioscience and Biotechnology
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• v.11 no.1
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• pp.29-35
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• 2019

In the present study, the alcoholic and enzymatic extracts of Ecklonia maxima were prepared and their antioxidant activities were evaluated via the free radical scavenging activities. The lyophilized seaweed powder was extracted by 70% ethanol and the resultant extract was obtained, named as the alcoholic extract of E. maxima stem (EMSE) obtained. The residue after EMSE preparation was continuously by Celluclast-assistant extraction and then the obtained enzymatic extract was identified as polysaccharides-rich extract of E. maxima stem (EMSP). The results indicated that the extraction yields of EMSE and EMSP were 2.18% and 5.43%, respectively. In addition, the free radical scavenging activities of EMSE and EMSP were determined using an electron spin resonance (ESR) spectrometer. EMSE containing 5.36% of polyphenol and 1.56% of polysaccharide scavenged DPPH and alkyl radicals at the $IC_{50}$ values of 0.48 and 0.63 mg/mL, respectively. EMSP containing 0.33% of polyphenol and 41.58% of polysaccharide showed at the $IC_{50}$ values of 0.33 and 0.55 mg/mL, respectively. These results demonstrate that EMSP containing a high amount of polysaccharides possesses a strong free radical scavenging activity which might be a potential ingredient in pharmacological and cosmeceutical industries.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

• Journal of Aquaculture
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• v.20 no.1
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• pp.7-13
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• 2007

The seed production of Ecklonia stolonifera Okamura was studied under laboratory conditions through the embryonic sporophyte stage and the field cultivation was conducted in eastern coast of Korea. The germination of zoospores occurred within 3 days and the growth of gametophytes was most rapid at $25^{\circ}C$ and $20\;{\mu}mol{\cdot}m^{-2}s^{-1}$. Sporophyte growth was highest at $20^{\circ}C$ and $20\;{\mu}mol{\cdot}m^{-2}s^{-1}$ and lowest at $25^{\circ}C$ and $80\;{\mu}mol{\cdot}m^{-2}s^{-1}$. In the nursery culture of E. stolonifera lasting for 2 weeks in January, the initial blade length of E. stolonifera (about $500\;{\mu}m$) grew to $526.3{\pm}176.0\;{\mu}m$ at water temperature of $12.05^{\circ}C$. The blade length and width reached their maxima in July, after which the ends of blade and stem began to degrade with the increase in water temperature. The degraded end of the blade started to regenerate in October, when water temperature began to decline. This species can be considered a potential candidate for aquaculture, increasing in the availability of raw material and aiding in recovery of seaweed bed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.9 no.1
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• pp.15-22
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• 1980

In this study, two species of algae, Ecklonia stolonifera, Sargassum thunbergii and one species of marine plant, Zostera marina(rhizoid and stem) were collected and extamined to determine the extractability of water soluble protein and the influences of various factors including extraction time, temperature, ratio of sample vs solvent and pH upon the extractability were tested. The effects of precipitation treatments for isolation of algal protein from the extracts(TCA treatment, methanol treatment and pH control) were also tested. Amino nitrogen and total nitrogen of purified samples made by obtained optimum conditions were estimated. The effect of the ratio of sample vs solvent on extractability differed from species to species which was enhances at 1:100(w/v) in Sargassum thunbergii and Zostera marina while 1:150(w/v) for Ecklonia stolonifera. The effect of extraction time and temperature was revealed differently in all species which might be considered to be caused by differences in the constitution of algal tissues. But in case of TCA insoluble nitrogen, it was showed the maximum extractability at $40-50^{\circ}C$ for 1 hour extraction. The optimum pH for the ext action of total nitrogen was 9-12 while the optimum pH was 6-7 for TCA insoluble nitrogen. And the pH control appeared to be most effective in the influence of precipitation treatment for isolation of algal protein.